Easter cake with lemon curd and fresh berries

Ingredients

• 4eggs
• 150 gcaster sugar
• 150 gself-raising flour
• 1 tspbaking powder
• 80 gbutter, melted
• 2 tbsplemon juice
• 3lemons, zested and juiced
• 150 gsugar
• 3eggs
• 80 gbutter, diced
• 300 mldouble cream
• 1 tbsp, plus extra for dustingicing sugar
• 200 gmixed fresh berries (strawberries, raspberries and blueberries)

Instructions

1. 1

   Prepare the tin

   Heat the oven to 175°C. Line a 22 cm springform tin with baking paper and lightly butter its sides.

2. 2

   Whisk the eggs

   Beat 4 eggs with 150 g caster sugar in a large bowl until pale, airy and light yellow, about 5 minutes with an electric mixer.

3. 3

   Fold in flour

   Sift 150 g self-raising flour and 1 tsp baking powder over the egg mixture. Fold gently to keep as much air in the batter as possible.

4. 4

   Finish the batter

   Add 80 g melted butter and 2 tbsp lemon juice, then fold them through gently.

5. 5

   Bake the sponge

   Pour the batter into the prepared tin and bake for 25–30 minutes, until a skewer inserted into the centre comes out clean. Cool the cake completely on a wire rack.

6. 6

   Make lemon curd

   While the cake bakes, put the juice and zest of 3 lemons, 150 g sugar, 3 eggs and 80 g diced butter in a small saucepan over low heat. Whisk continuously for about 8–10 minutes, until thickened, then take the pan off the heat and leave the curd to cool.

7. 7

   Whip the cream

   Whip 300 ml double cream with 1 tbsp icing sugar until stiff.

8. 8

   Fill the cake

   Slice the cooled cake horizontally in half. Spread the bottom half generously with lemon curd and half of the whipped cream, then replace the top layer.

9. 9

   Decorate and serve

   Spread the remaining cream over the top and add 200 g mixed fresh berries. Dust with a little extra icing sugar, cut into slices and serve each portion in a small bowl.

What is this Easter cake?

This is a celebratory sponge cake layered with lemon curd and cream, then finished with fresh berries. It suits an Easter table with its light texture and spring-like topping.

The recipe is Dutch in cuisine, though the sponge-and-cream format is familiar across many home-baking traditions. Here, sharp lemon curd balances the sweet sponge and soft cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 8g protein, 55g carbs, 34g fat.

Most of the carbohydrates come from the caster sugar, curd sugar, flour and fruit; butter and double cream provide much of the fat, while the eggs contribute most of the protein. Balance a slice with extra fresh berries, or serve a smaller slice after a meal that already includes a substantial dessert.

Build an airy sponge

Whisking: Beat the eggs and caster sugar for the full 5 minutes, until pale and visibly increased in volume. This trapped air helps the sponge rise and keeps it light.

Folding: Sift the flour and baking powder over the egg mixture, then fold rather than stir. Add the melted butter and lemon juice gently so you do not knock out too much air.

Keep the curd smooth

Low heat: Cook the lemon juice and zest with the sugar, eggs and butter over low heat, whisking continuously for 8–10 minutes. Gentle heat gives the mixture time to thicken without scrambling the eggs.

Cooling: Take the curd off the heat once it has thickened and let it cool before filling the cake. Warm curd can soften the cream and make the layers slippery.

Check the cake is baked

Timing: Start checking at 25 minutes; the recipe gives a baking window of 25–30 minutes. A skewer inserted into the centre should come out clean.

Cooling: Let the sponge cool completely on a rack before slicing it horizontally. A warm cake is more likely to crumble and will melt the whipped cream.

Layer without squashing

Base layer: Spread the lemon curd and half the cream over the bottom half of the cooled sponge. Keep the filling generous but leave it contained within the cake’s edge.

Top layer: Replace the upper sponge gently, then spread the remaining cream over it. Add the berries last so they sit neatly on top.

Choose and prepare the berries

Mixed fruit: Strawberries, raspberries and blueberries give the topping a range of colours and textures. Cut larger strawberries into manageable pieces.

Dry fruit: Rinse the berries ahead of time and dry them well before decorating. Excess water can run into the cream and soften the finish.

Serve for a spring table

Presentation: A light dusting of icing sugar gives the finished cake a simple, festive look. Add it shortly before serving so it does not disappear into damp fruit or cream.

Pairing: Serve slices in small bowls as suggested, especially if the curd and cream make the layers soft. The cake needs little alongside it, though tea or coffee works well.

Recipe notes & tips

• Use room-temperature eggs to help them whip to a voluminous foam.
• Sift the flour and baking powder together over the bowl to help distribute them evenly.
• Keep the curd on low heat and whisk without stopping while it thickens.
• Cool both the cake and curd fully before assembling the layers.
• Dry washed berries thoroughly before placing them on the cream.
• Dust with icing sugar just before bringing the cake to the table.

Variations

• Add vanilla: Fold a little vanilla into the whipped cream for a softer flavour.
• Use one berry: Top the cake with just strawberries, raspberries or blueberries if that is what you have.
• Boost the citrus: Add a little extra lemon zest to the cream for a more pronounced lemon aroma.
• Change the topping: Arrange thinly sliced strawberries and blueberries in a simple pattern.
• Make mini portions: Cut the cake into smaller pieces and serve them in individual bowls with berries.

Common mistakes to avoid

• Under-whisking the eggs: The sponge may be dense; beat the eggs and sugar for about 5 minutes until pale and airy.
• Stirring the flour in: This knocks out air; fold it in gently with a spatula.
• Cooking curd too hot: The eggs can scramble; keep the pan over low heat and whisk continuously.
• Filling a warm cake: The cream can melt and the sponge can crumble; wait until the cake is completely cool.
• Using wet berries: Water can loosen the cream; dry the fruit well before decorating.

How to store

Keep leftover cake covered in the fridge and eat within 2 days. The assembled cream-topped cake is best served chilled; bring each slice out briefly before serving rather than reheating it.

Frequently asked questions